Spicy Shredded Chicken Tacos

Instant Pot Spicy Shredded Chicken Tacos

Easy to make shredded chicken to fill tacos, top salads, or enjoy with a side of vegetables. This is definitely a weekly favorite and a huge hit at potlucks. Great for make ahead meals and reheats well.

Instant Pot Spicy Shredded Chicken Tacos

Recipe by Nerd Out NutritionDifficulty: Easy
Servings

10+

servings
Prep time

15

minutes
Cooking time

35

minutes

Easy to make shredded chicken to fill tacos, top salads, or enjoy with a side of vegetables. This is definitely a weekly favorite and a huge hit at potlucks. Great for make ahead meals and reheats well.

Ingredients

  • 4 lbs chicken thighs

  • 4-6 cloves of garlic (optional)

  • 1/2 medium onion (optional)

  • 2 cups chicken broth

  • 1/4 cup extra virgin coconut oil

  • Spices
  • 2 tbsp paprika

  • 2 tbsp cumin

  • 1/2 tbsp chipotle powder

  • 1/4-1/2 tsp cayenne (omit for mild)

  • 1 tbsp Himalayan pink salt

  • 1/2 tsp black pepper

  • For serving
  • Avocado slices

  • Cilantro

  • Shredded romaine/spinach

  • Diced serrano/jalapeno peppers

  • Lime wedges

  • 1 tsp mayo (per serving)

  • Gluten-free/Corn-free tortilla

Directions

  • Wash chicken thighs and place in bowl. If frozen, rinse. Set aside.
  • Dice onions and mince garlic.
  • Turn Instant Pot to “Sauté”.
  • Add oil, garlic + onion, and sauté until onions translucent.
  • Cancel sauté setting, add broth + stir in spices.
  • Add chicken.
  • Using a spoon, baste chicken with spice mixture until coated (2-3 times, don’t worry if it doesn’t “stick”).
  • Lock lid in place, making sure the steam release valve is set to “Seal”.
  • Select “Meat” setting. For thawed meat, set to 35 minutes. For frozen, set to 60 minutes.
  • When finished cooking, either carefully release steam valve or allow pressure to release naturally.
  • Transfer chicken to large storage container.
  • Using two forks or hand mixer, shred chicken.
  • Pour remaining broth in container (looking for a soak, not a soup…unless you like it that way, then go for it).*
  • Serve with avocado, cilantro, peppers, etc.
  • Once cooled, store in airtight container in fridge for up to 1 week.

Notes

  • *Garlic/Onion: You can sub with 1 tsp of garlic powder and 1 tsp onion powder or not worry about it at all.
  •  *Coconut Oil: This is optional, the coconut oil helps the seasoning stick better to every bite and prevents it from drying out in the fridge. 
  •  *Step 4: This Sauté step is just allow the broth + oil to liquify to make basting the chicken easier, not to necessarily to cook ingredients. 
  • *Step 14: Use extra broth to make soups like Chicken Tortilla Soup, or enjoy as a sipping broth for a quick filler to tide you over after meals. 

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